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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon kosher salt, plus more for water |
24 young, slender carrots, tops trimmed to about 1/2 in. |
2 pounds boned, skinned chicken breast halves |
2 tablespoons champagne vinegar |
5 tablespoons roasted almond oil* or extra-virgin olive oil |
1/2 teaspoon pepper |
1 tablespoon minced chervil or dill, plus sprigs for garnish |
3 1/2 qts. loosely packed butter lettuce leaves (about 1 1/2 heads) |
4 ounces crumbled fresh goat cheese |
1/4 cup sliced toasted almonds |
Directions:
1. Bring a large, wide pot of salted water to a boil. Add carrots and boil until crisp-tender, about 4 minutes. Transfer to a colander and rinse with cold water.
2. Add chicken; reduce heat to a simmer. Cook chicken, uncovered, 8 minutes. Remove from heat and let stand, covered, 10 minutes, or until cooked through. Transfer to a cutting board and let cool.
3. Whisk vinegar, 1 tsp. salt, the oil, pepper, and minced chervil in a large bowl. Cut chicken into thick crosswise slices (against the grain), put in another bowl, and drizzle with half of dressing; turn to coat.
4. Toss lettuce and carrots with remaining dressing (add any dressing from chicken). Divide among plates; top with chicken, cheese, almonds, and chervil sprigs.
5. *We are big fans of La Tourangelle brand, found in well-stocked grocery stores and online
6. Note: Nutritional analysis is per serving.
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